The Freelancer’s Cookbook: Chai A La Timothy Leary by Trina Robbins

I was taught how to make chai by an Indian guru at Millbrook, Timothy Leary’s country house in upstate New York, in 1968.


  1. Pour milk (how much depends on how many people you’re making it for) into a small pot or saucepan. Place on low heat.
  2. Add about a handful of loose black tea.
  3. Add any combination (depends on what’s in the house) of ginger, cinnamon (a cinnamon stick is best, but whatever you have), nutmeg, whole cloves.
  4. Keep stirring! Don’t let it boil! Taste perodically until it seems spicy enough. Then add honey to taste and stir some more.
  5. Strain into cups, take a sip, and say, “Om!”

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